Instructions:Start by sauteing the onions in the oil, in a skillet over medium heat, until the onions begin turning translucent. Add in the garlic and cook for another minute or two, being careful to not let the onions or garlic starting "burning" or browning too much. Add in the corn and let cook about another 4-5 minutes, then mix in the tomatoes. Cover your saute pan with a lid and reduce to a lower heat. Let cook for another 7-10 minutes or until the tomatoes start to soften up. Lastly, season with the cumin, salt and pepper, give it a good stir and then serve up.